Vanilla Ice Cream

Estimated nutrition per serve: 355 kcal · 5g protein · 23g carbohydrate · 27g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.

01Ingredients

02Method

Heat the milk and half the cream in a saucepan over medium heat until steaming, with the sugar stirred in. Keep the rest of the cream cold in the fridge.
Whisk the egg yolks in a heatproof bowl, then slowly pour in a third of the hot milk, whisking constantly, before whisking in the rest.
Return to the saucepan and cook over low heat, stirring constantly, for 8-10 minutes until the custard coats the back of a spoon.
Strain into a bowl set over ice, stir in the cold cream, vanilla and salt, then cover the surface and chill in the fridge for at least 4 hours, or overnight.
Churn in an ice cream machine according to its instructions, then freeze for 2 hours to firm up.
No machine? Pour into a shallow container and freeze, beating it hard with a fork or whisk every 45 minutes, 3 or 4 times, until smooth and firm.

03Notes & substitutions

Use a split vanilla bean in the milk for specks and a deeper flavour.
Stir through crushed chocolate, honey-roasted nuts or swirls of berry compote at the end of churning.
Replace the vanilla with 1 tablespoon of instant coffee powder, or 100g of melted dark chocolate whisked into the hot custard.
Use the leftover egg whites for meringues or pavlova.
Chill the custard thoroughly - a cold base churns faster and gives smaller ice crystals.

04Common mistakes

Churning a warm base — a warm custard melts and will not freeze properly; chill it completely first.
Scrambling the eggs — adding the milk too fast or heating on high turns the yolks into lumps; add it slowly and use low heat.
Skipping the stirring when freezing without a machine — it freezes into a solid block with big ice crystals; beating it every 45 minutes keeps it smooth.
Leaving it too hard — homemade ice cream has no stabilisers and sets rock hard; take it out 10 minutes before serving.

05Storage & leftovers

Freezer

Airtight container with baking paper pressed on the surface, up to 2 months.

Fridge

The unchurned custard keeps for 2 days, covered.

Serving

Let it sit at room temperature for 10 minutes before scooping.

More About This Recipe

06Ingredient notes

Egg yolks. Yolks make the base rich and creamy and help it freeze smoothly. Homegrown yolks give a golden colour

Cream and milk. The fat in the cream gives a creamy texture and keeps ice crystals small. Reduced-fat dairy gives an icier result

Sugar. Sugar lowers the freezing point, so ice cream stays scoopable. Cutting it down a lot makes the ice cream harder

Salt. A tiny pinch lifts the sweetness and the vanilla flavour without tasting salty

07Troubleshooting

Ice cream is icy. The base was not cold enough, or there was too little fat or sugar - chill thoroughly and use full-fat cream.
Ice cream is grainy. The custard was overheated and the eggs started to scramble - strain it, and keep the heat low next time.
Ice cream will not freeze firm. Too much sugar or alcohol, or the container was opened often - give it longer and keep the freezer cold.
Ice cream is hard. Normal for homemade - let it stand for 10 minutes before scooping.

Frequently Asked Questions

Do I need an ice cream machine?

No. Freeze the chilled custard in a shallow container and beat it every 45 minutes for 3 to 4 rounds. The result is slightly less smooth but still very good.

Can I use whole eggs?

Yolks give the best texture. Whole eggs add water from the whites, which makes the result icier, so use yolks and save the whites for baking.

How long does it keep?

Up to 2 months in the freezer, covered, though it tastes best within the first couple of weeks.

Can I halve the recipe?

Yes - use the servings slider. For very small batches a shallow container makes freezing easier.